Want an easy-to-prepare dip that your guests are bound to look forward to year after year? Look no further. A rich mixture of cream cheese, mayo, Parm and a generous helping of jarred, marinated artichokes — enlivened by a touch of cayenne — is baked until bubbling and hot. My family traditionally serves it with tortilla chips, but pretzels or crackers also pair well (all gluten-free varieties, of course).
Hot Artichoke Dip
(adapted from Mariann Hilton or Jeannie Doyle, via an unknown source)
Preparation Time: 5 minutes
Baking Time: 20 – 30 minutes
Makes: About 2 cups dip
- 8 ounces cream cheese, softened at room temp
- 1/2 cup (4 ounces) mayonnaise
- 1/2 cup (2 ounces) finely shredded Parmesan cheese, plus more for sprinkling
- 12 ounce jar marinated artichoke hearts, drained and broken in half¹
- 1/4 – 1/2 teaspoon ground cayenne pepper
- Freshly ground black pepper
Preheat oven to 350°F or 375°F (either works!). In a small mixing bowl (2-quart)², stir together softened cream cheese and mayonnaise until smooth. Add Parmesan; stir until evenly distributed. Stir in artichoke hearts — no need to be gentle, I like when they break up a bit more (particularly the frilly top parts). Stir in cayenne to taste — 1/2 teaspoon will lend a bit of kick if you prefer a spicier dip. Spoon mixture into a 4-cup or two 2-cup ovenproof dishes (keep in mind: this is what it’ll be served in). Sprinkle about 1 – 2 tablespoons Parmesan over top, along with a few grinds of black pepper.
DO AHEAD: Dip may be made through this point, covered and refrigerated for several days before baking straight from the fridge.
Place in preheated oven and bake for 20 – 30 minutes, or until bubbling and nicely browned on top (it may look a little greasy around the edges, but that will reincorporate itself after about a minute — or it can be blotted off with a paper towel). Serve hot with your chosen accompaniment(s).